Homemade Bagels
You may think you can’t make bagels like New York City bagels, and you may be right. BUT these bagels are delicious, and even better – they are quick and easy! You can make all sorts of variations, as well as put the amount of topping you prefer on them. (I can’t stand a seeded bagel that has just a smattering of seeds on it…)
You will get the best results if you use a stand mixer at the beginning (still a good idea to hand knead for a few minutes) but you can certainly mix entirely by hand if you prefer.
Basic Bagels
2.75 teasp Instant Yeast (you can use regular, just takes longer to rise)
1 ½ C Hot Water (from the faucet is warm enough – about 105F)
1 Tbsp Brown Sugar
500 gm Flour (about 4 cups); plus more for kneading
2 teasp Salt
Additions (see below the recipe for suggested variations)
For Boiling:
8 C Water
½ C Honey
For the Eggwash:
1 ea Egg
1 T Water
Toppings of your choice: everything mix, poppy seeds, sesame seeds, sea salt, etc
Preparation:
Place yeast, brown sugar and hot water in the bowl of your mixer, and let rest, covered, for 5-10 minutes.
When the yeast is frothy and creamy looking, add in the flour and salt and mix until the dough forms a ball. (If you are adding cheese or other ingredients to the dough, add along with the flour and salt.)
Remove the dough to a silicone work mat or a floured countertop. (Either way, you will need extra flour to keep your hands and your work surface from sticking.) Knead by hand for about 5 minutes, adding flour only as needed (but don’t be shy about it. With the humidity we’ve had this summer, the dough has been really sticky!)
Oil your mixing bowl, and place the ball of dough back in it, covering the surface with oil.
Cover with a kitchen cloth and put in a warm place to rise for about an hour, or until doubled in size.
Once the dough has risen, put the hot water in a large pot on high heat and add the honey; and preheat your oven to 425F.
Punch down the risen dough to remove air bubbles, and cut into 8 more or less even pieces. (It doesn’t have to be super accurate. In fact, you can make 6 jumbo bagels, or 8-10 mins.)
Roll each piece into a nice ball, poke a hole with your finger, and form into a donut shape. Place on a baking sheet with parchment paper or a silicone mat and cover to rest while your water boils.
Place 3-4 bagels (or whatever will fit without touching) in the water and boil for one minute on each side.
Remove from the water and let cool slightly until all the bagels have been boiled.
Mix egg and water, and brush each bagel.
Sprinkle (or coat!) with your choice of toppings.
Bake in the oven for 15 minutes, turn pans, rotate shelves and bake another 10 minutes.
Let cool on a rack, eat, and enjoy!
Cheddar Jalapeno Bagels
1½ C Shredded Sharp Cheddar Cheese
¼-½ C Jalapenos, jarred or fresh, chopped (use the amount you like!)
Add ingredients with the flour and salt.
(I like these topped with sesame seeds.)
Rosemary Garlic Bagels
1 T Rosemary (fresh or dried)
2 ea Small cloves of garlic, minced very fine
1 teasp Olive Oil
Saute garlic and rosemary in olive oil just until softened – do not brown.
Add ingredients with the flour and salt.
(These are lovely with a little dash of sea salt sprinkled on top.)
Onion Bagels
1 ea Small Yellow Onion, minced
1 teasp Olive Oil
Sautee gently on low heat until onions are translucent and just starting to brown.
Add ingredients with flour and salt.
(Try topping these guys with a few poppyseeds.)
Chorizo & Manchego Bagels
2 oz Spicy Chorizo, chopped fine
1 teasp Olive Oil
1½ C Grated Manchego Cheese
Gently sautee the chorizo in the olive oil on low heat until it starts to crisp.
Add chorizo and cheese along with the flour and salt.
Come up with your own ideas – and share them with us!
